Main Ingredients:
Cake Flour: 50g; Milk: 30g; Eggs: 3.
Additional Ingredients:
Cocoa Powder: 10g; Sugar: 35g; Sunflower Oil: 25g; Lemon Juice: as needed.
Flavor: Other; Technique: Baking; Time: 30 minutes; Difficulty: Easy.
6-Inch Cocoa Chiffon Cake Cooking Steps
Separate egg yolks and egg whites.
Add milk to egg yolks.
Add oil.
Sift in cocoa powder.
Sift in cake flour.
Add sugar and mix well.
Add 25g sugar and mix well.
Add 3 drops of lemon juice to egg whites.
Add 10g sugar.
Whip until stiff peaks form.
Gradually fold into egg yolk mixture in three batches.
Pour into mold.
Preheat oven to 160°C for 5 minutes, bake at 100°C for 40 minutes, then increase to 160°C for 20 minutes, and finally 170°C for 10 minutes for browning (adjust according to your oven’s power).
Invert the cake after baking.
Run a knife along the edges of the mold, then remove the cake.
